Set the HomeCooker to 3 minutes at 175°C. Add two tablespoons of the butter to melt.
Add the shallots and sauté at 175°C for 3 minutes. Add the wine and the mussels. Cover the Homecooker with the lid and steam the mussels for 15 minutes at 130°C until they open.
Using a slotted spoon, remove about half the mussels from the pan and divide them among four heated bowls. Discard any mussels that do not open. Cover the bowls.
Transfer the remaining mussels to a large bowl and cover it. Some of these mussels can be served as second helpings, but most will be reserved for later use.
"Taste the broth remaining in the pan. If it’s too salty, dilute it with water. Add the rest of the butter and simmer at 130°C for 3 minutes. Season it with pepper. Spoon the hot broth over the mussels in each of the plates, taking care not to disturb any sediment that may have accumulated in the bottom of the pan.Sprinkle each serving with parsley and serve."
Padoms: Serve with some crusty French bread, or a good pile of homemade French fries.
Related Recipes
Galvenie ēdieni
Pytt i Panna (Swedish meat & potato hash) | Philips Chef Recipes
By clicking on the link, you will be leaving the official Royal Philips ("Philips") website. Any links to third-party websites that may appear on this site are provided only for your convenience and in no way represent any affiliation or endorsement of the information provided on those linked websites. Philips makes no representations or warranties of any kind with regard to any third-party websites or the information contained therein.